Rotary Wine Pairing Dinner

The main dish created by Chef Mano Lujan, was wild boar rib and ground elk with garlic mashed potatoes and eight grain rice with duck side dish. This course was paired with the vineyard's 2016 Estate Zinfandel.

Soup was made of a delicious Japanese oxtail and bok choy, and was paired with a 2016 blend of Tannat, Cardigan, and Zinfandel called Tarantula.

Activity was brisk at the Silent Auction tables. Set up to help raise funds for the various Rotary Club activities in Tehachapi, bids were placed only to be counter bidded over and over.

Chris Naftel, incoming Rotary President did the honors of explaining the wine selected for pairing with the main course. Featured was a 2016 Zinfandel, 100% dry farmed, from the vineyard of Minassian-Young located in Paso Robles, Calif.

Rotary Club member Linda Carhart explains how she and her Rotary event committee made the wine selection for this year's paring dinner and fund raising event.

Activity was brisk at the Silent Auction tables. Set up to help raise funds for the various Rotary Club activities in Tehachapi bids were place only to be counter bided over and over.

Rotary Club President Tim Trujillo, pours wine during the paring dinner. The event was again a sell out with more that 100 guests present.

Incoming Rotary Club President Chris Naftel, helps to keep the guests glasses filled.

Appetizers are served....consisting of brochette on naan bread with brussel sprouts, pork, and octopus with celery. Wine paring was with a 2015 dry Tennat wine.